As the days get shorter, it’s sometimes harder to motivate myself to cook. I’m somewhere in between the light summer dinners and hearty, cozy meals for snowy nights. This roasted beet salad is the perfect balance and usually where I land. It’s simple, with an elegant, restaurant-like feel. But what I love most is the color. You could choose any variety of beets and have a beautiful salad but the golden beets lend a bit of warmth. This is the perfect light, weeknight meal that requires just a bit of chopping and patience while the beets roast. Or, if you’re planning ahead, the beets could easily be roasted on the weekend.
Roasted beets are paired with goat cheese and a simple lemon mustard vinaigrette for a warm fall salad.
- 3 small beets (about 1 pound)
- 1 tablespoon olive oil
- 1 cup cooked white beans (drained and rinsed if using canned)
- 2 large handfuls of spinach
- 1 ounce goat cheese
- 1 tablespoon finely minced parsley
- 1 tablespoon finely minced chives
- 1 tablespoon finely minced dill
Lemon mustard vinaigrette
- Juice 1 lemon
- 2 tbsp olive oil
- 1 teaspoon mustard
- Preheat oven to 400°F.
- Trim ends of beets and dice into 1/4 inch pieces. Place in a roasting pan. Toss with olive oil until well coated. Roast for 25 to 35 minutes, until fork tender. Remove from oven and let cool.
- In a small bowl or jar, combine lemon juice, olive oil and mustard. Whisk or shake to combine.
- Place spinach, white beans, and beets in a large bowl. Sprinkle goat cheese and herbs into bowl. Drizzle with lemon mustard vinaigrette and toss to combine.
Tips & Tricks: Golden beets have a lovely sweetness without the intensely earthy beet flavor. Slightly under roasted beets have a lovely crunch that adds great texture to this salad without croutons. Roast 15 to 20 minutes, or until your desired doneness.
Nutrition: get the information.
- Calories: 568
- Sugar: 16.2
- Sodium: 292.1
- Fat: 24.5
- Carbohydrates: 49.4
- Fiber: 17.3
- Protein: 15.7
- Cholesterol: 6.5
Salads are a great starting point for learning to make substitutions because it’s hard to mess up a salad. This particular combination of beets and herbs is lovely together. As such, I highly suggest you try the combination out as written above or with these variations:
Legumes: Any white bean such as cannellini, navy or great northern will work. I’ve also been known to use chickpeas or occasionally kidney beans!
Vegan: Hold the cheese, use cashew cheese, or dice some avocado to keep the creaminess in this dish and keep it vegan.
Greens: This salad would be excellent with arugula or other baby greens such as kale.
During the fall and winter months, I always have beets stowed away in my crisper. The greens make for a nice addition to stir-frys and sautés. Also, the beet roots keep for a couple of weeks and can be used in many different ways (the cupcakes are a particular favorite of mine). Look for all the different varieties as they can be used interchangeably, each adding a lovely pop of color to meals.